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Author Notes: My new obsession for topping grilled chicken, white fish and flank steak. —laurenlocally
- 4 Scallions
- 1/2 Lemon, juiced
- 3 tablespoons Cilantro or parsley
- 1 Clove of garlic
- 2 tablespoons Olive oil, + more to your preference
- 1. Chargrill the scallions until just blistered. Let cool, then rough chop removing the ends.
- 2. Purée the scallions with all the ingredients including 2 tablespoons of olive oil. Depending on your desired consistency, add more olive oil. Serve!